Mix the flour, salt, beaten egg, and egg yolk in a large bowl.
Whisk in 150ml of milk gradually to create a smooth batter.
Stir the chopped spring onions and grated potatoes into the batter.
Heat half of the olive oil in a frying pan and wipe away excess oil.
Fry spoonfuls of batter for 2 to 3 minutes per side until golden.
Repeat the frying process with the remaining oil and batter while keeping cooked pancakes warm.
Combine the cream cheese, chives, and parsley in a small bowl.
Top the pancakes with the cream cheese mixture and smoked salmon slices.
Garnish the dish with fresh dill sprigs and serve.